The air from dining areas may be used to ventilate the food preparation areas only after it has been passed through a filter with 80 percent efficiency. Each exhaust hood in food preparation centers shall have a minimum exhaust rate of 50 cubic feet a minute for each square foot (0.25 cubic meters a second for each square meter) of hood face area. Each hood over cooking ranges shall be equipped with fire extinguishing systems interconnected to shut off the fuel source. A cleanout openings shall be provided every 20 feet (6.10 meters) in horizontal exhaust duct systems serving hoods.

Source: 42 SDR 51, effective October 13, 2015.

General Authority: SDCL 34-12-13(1) , (3), and (4).

Law Implemented: SDCL 34-12-13(1) , (3), and (4).